The
Daily
Fix
Rest
Pork & Green Beans over Cauliflower Fried Rice
Seeing Theory
Rest day
Golden seared pork and crisp green beans tossed in a coconut oil-garlic sauce, served over buttery cauliflower fried rice and garnished with scallions.
A visual introduction to probability and statistics
Enjoy the recovery time, or make-up anything you missed from last week.
Ingredients
For the Pork & Green Beans:
6 oz pork chop, thinly sliced
¾ cup green beans, trimmed
1 Tbsp butter (for cooking)
1 tsp soy sauce
1 tsp white vinegar
1 tsp coconut oil
½ tsp grated ginger
1 clove garlic, minced
¼ tsp sriracha (or to taste)
Salt and pepper, to taste
For the Cauliflower Fried Rice:
¾ cup riced cauliflower
1 Tbsp butter
1 egg
Salt and pepper, to taste
Garnish:
1 Tbsp scallions, thinly sliced
Macronutrients
Protein: 40g
Fat: 35g
Carbs: 6g
Preparation
Cook the pork and green beans: Heat 1 Tbsp butter in a skillet over medium-high heat. Add sliced pork and sauté for 3–4 minutes per side until golden and cooked through. Add green beans, garlic, and ginger. Sauté for 1–2 minutes until fragrant.Pour in soy sauce, white vinegar, coconut oil, and sriracha. Stir to coat well. Reduce heat to low, cover, and let steam for 4–5 minutes until green beans are tender-crisp.
Make the cauliflower fried rice: In another pan, melt 1 Tbsp butter over medium heat. Add cauliflower rice and sauté for 2–3 minutes. Push rice to one side, crack in the egg, and scramble until cooked. Mix everything together and season with salt and pepper.
Serve: Spoon the cauliflower rice onto a plate. Top with the pork and green bean mixture, including all the sauce from the pan. Garnish with sliced scallions and serve hot.
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FRIDAY 250620